Roasted Fish with Tomatoes, Olives and Herbs

Cook Time: 30 minutes
  • 4 servings Rice (h)
  • 600 grams White Fish Fillets
  • Olive Oil (h)
  • Salt and Pepper (h)
  • 2 Shallots, finely chopped
  • 1 tablespoon of Butter (h)
  • 3 Garlic Cloves, crushed
  • 1 can (pack) Chopped Tomatoes
  • 1 bunch Parsley, chopped
  • 2 tablespoons of Capers, rinsed (h) optional
  • 100 grams Black Pitted Olives (or to taste)
  • Lemon Juice, optional
  • 400 grams Green Beans, trimmed
Roasted Fish
  • Preheat oven to 200 degrees C.
  • Start cooking the rice according to cooking instructions.
  • Rub the fish with a little bit of olive oil, season with salt and pepper and place into a baking dish.
  • Chop the shallot and sautee in 1 tbsp olive oil and 1 tbsp of butter, until soft and translucent, for about 6-8 min.
  • Add crushed garlic and sautee for 1 min.
  • Add canned tomatoes.
  • Cook for a few minutes.
  • Chop the parsley and add to the sauce.
  • Add the capers and the olives – tear the olive with you hands in halves.
  • Add a splash of lemon juice if you wish, adjust the seasoning to your taste.
  • Pour the sauce evenly over the fish and bake in the oven preheated to 200 C for about 15-25 minutes – depending on the thickness of the fillets. Fish is ready when easily flaked with a fork. You can baste the fish with the juices and the sauce once while it is baking.
  • Meanwhile trim the green beans. Steam or cook them in slightly salted water for a couple of minutes.
  • Serve with blanched green beans and steamed rice and garnish with the remaining parsley. Delicious!